Cook the bacon in a skillet over medium heat for 8 to 10 minutes until crisp and at least 145°F, then rest it on a rack for 3 minutes.

Toast the waffles until their outside ridges are crisp.

Spread 1 tablespoon peanut butter over one side of each waffle.

Arrange half a sliced banana over four waffles and dust each with cinnamon.

Add two bacon slices to each and close with the remaining waffles.

Press the sandwiches in a dry skillet for 1 minute per side until warm but not flattened.